Imagine biting into the softest, most tender muffin bursting with sweet banana and rich peanut butter flavor, dotted with decadent chocolate chips. These healthy peanut butter banana muffins are my go-to recipe for a quick breakfast treat or an afternoon snack, combining simple ingredients for pure deliciousness. They come together easily in one bowl and are perfect for busy mornings or a relaxed weekend bake.
These healthy peanut butter banana muffins with chocolate chips have become a new favorite in my kitchen. They are likely to become yours too.
Do you ever crave a muffin for breakfast but also want something that feels a little more wholesome? My friends, look no further. These healthy peanut butter banana muffins are made with ingredients you probably have on hand, use just one bowl for mixing, and are absolutely scrumptious. Since they are loaded with chocolate chips, I often find myself reaching for more than just one.
Putting Together These Delicious Peanut Butter Banana Muffins
Naturally gluten free, free from refined sugar, and easily adapted for a vegan diet, these muffins are crafted from simple, whole ingredients that are kind to your wallet. The process uses just a single bowl. First, you will combine the mashed bananas, natural peanut butter, honey, eggs, and vanilla extract. Stir these wet ingredients until they are fully mixed.
Next, add the oat flour, baking powder, and salt to the same bowl. Gently fold the dry ingredients into the wet mixture. Make sure not to overmix the batter at this stage. Then, add the dark chocolate chips to the batter. Carefully fold them in until they are just evenly distributed throughout. Avoid mixing too much. Finally, scoop the finished batter into prepared muffin cups, filling them almost to the top edge. Place the tin in a preheated oven and bake for the specified time.
Soon after, you will have warm muffins ready to enjoy.
Making these healthy peanut butter banana muffins takes about the same amount of effort as whipping up a batch of pancakes. Honestly, you hardly have an excuse not to bake these for breakfast on a lazy Sunday morning. Or truly, any morning at all.
Making These Healthy Peanut Butter Banana Muffins Vegan
This recipe can easily be made suitable for a vegan diet by making two simple substitutions. Instead of using honey, swap it out for maple syrup. For the eggs, you can use flax eggs instead. One of the best parts about this recipe is how adaptable it is. So feel free to make it vegan, swap out the chocolate chips for alternatives like raisins, mix in some shredded coconut flakes, or bake them as is for a truly delicious and easy treat that everyone can enjoy.
Frequently Asked Questions About These Muffins
This recipe was developed specifically using oat flour which contributes to the texture and healthy profile. Substituting other flours may require adjusting liquid amounts and could change the result.
Natural peanut butter usually has a thinner consistency than conventional peanut butter, which works best here. If you use a thicker kind, the batter might be drier.
Store cooled muffins in an airtight container at room temperature for up to 3-4 days.
Yes, these muffins freeze well. Once completely cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently.
You can easily make your own oat flour. Just blend rolled oats in a blender or food processor until they are a fine, flour like powder. Use the same measurement as called for in the recipe.
Absolutely. You can adjust the amount of chocolate chips to your preference or omit them entirely if you prefer.
For the best flavor and moisture, very ripe (spotted or even browned) bananas are ideal. Less ripe bananas will result in less sweet and moist muffins.
Healthy Peanut Butter Banana Muffins (Easy One-Bowl Recipe!)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
Description
These Peanut Butter Banana Muffins are wonderfully tender, perfectly moist, and bursting with delightful peanut butter and sweet banana flavor! They make a simply irresistible snack or breakfast treat!
Ingredients
- 3 large, ripe bananas, mashed well
- ½ cup (130 grams) natural peanut butter
- 4 tablespoons (85 grams) honey
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 1 ¼ cups (120 grams) oat flour
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (3 grams) salt
- 1 cup (175 grams) dark chocolate chips
Instructions
- First, preheat your oven to 425°F (220°C). Prepare a standard 12-cup muffin tin by lining it with paper liners. Lightly spray the inside of each liner with an oil-based cooking spray. Set the prepared pan aside.
- In a large mixing bowl, combine the mashed bananas, natural peanut butter, honey, eggs, and vanilla extract. Stir these wet ingredients together until they are thoroughly mixed.
- Next, add the oat flour, baking powder, and salt to the bowl. Gently fold these dry ingredients into the wet mixture. Be careful not to overmix the batter.
- Add the dark chocolate chips to the batter. Fold them in just until they are evenly distributed. Avoid mixing too much at this stage.
- Scoop the finished batter into the prepared muffin cups. Fill each cup nearly to the top edge.
- Place the muffin tin into the preheated oven. Bake at 425°F (220°C) for the first 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes.
- Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 10 minutes. After this initial cooling, carefully transfer the muffins to a wire cooling rack to cool completely before serving.
Notes
Oat Flour Tip: If you do not have oat flour on hand, you can easily make your own. Simply place 1 1/4 cups of rolled oats into a blender or food processor and pulse until the oats reach a fine, flour-like consistency. This homemade flour works perfectly in this recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 21g
- Sodium: 180mg
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
